Preheat oven to 375o F. Prepare gnocchi according to package directions. Drain and place gnocchi in a single-layer in a 1-1/2 quart shallow baking dish that has been sprayed with nonstick spray.

Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes.

Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful. Once all cheese is melted, season sauce with salt and pepper.

Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top. Bake gnocchi until they puff and cheese is golden and bubbly, about 25 minutes. Let gnocchi rest for 5 minutes before serving.

I adore all of his shows, not just "Lost in Space". Thanks to the genius of Hulu, many of them are available for easy consumption: Lost in Space (I watched early on Saturday AM), Land of the Giants (this scared the heck out of me as a kid), Voyage to the Bottom of the Sea (watched with my grandfather on early cable), and the Time Tunnel (which I only recently finished watching...these didn't seem to get much re-run time in the 70's). He had two other TV shows, but I do not remember them well (Swiss Family Robinson, Code Red).

I am fascinated with North Korea, and VBS has my favorite documentary to date. Imagine the travel channel mixed with Hunter S. Thompson. This is funny, but at the same time very powerful. You can say what you want about the editorial bent, but the folks from Vice know how to tell a story.

Music incorporating many of these sounds is put out by one of my favorite artists, K.M. Krebs. He releases most of his radio derived work under the name 833-45(the name of a quasar), and the rest under his own name.

I think I will give this a shot. It seems rather Zen-like, and I never thought to try it with carrots. I have been using a variety of sweetening agents over the years with varying success. I plan to make several adjustments:

I might add bit of tomato paste
meat (OK..its not a pure red sauce)
I will use a lot of onion in addition to a lot of garlic
some basil would be nice, but I will not use it on the first batch
add several bay leaves
cook the stuff for several hours to increase the richness

Porchetta di Testa: This delicacy is a pig’s head that has been treated like the traditional porchetta from Tuscany. The meat is seasoned with garlic, rosemary and chili then rolled and tied and then cooked. It is delicious sliced for a sandwich or topped with capers & Parmigiano Reggiano.http://www.boccalone.com/Products/Cooked-Specialties